Shanghai-Style Poached Chicken Recipe

Chicken: 1200g
Scallion: 5g

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Sesame Oil: appropriate amount

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Garlic: 5g

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Ginger: 10g

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Fresh Soy Sauce: appropriate amount

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1. Wash the chicken and drain the water.

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2. Tie the scallions into a knot and slice the ginger.

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3. First, blanch the chicken in cold water, then remove and rinse thoroughly.

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4. Place the chicken in a soup pot, pour in boiling water, and add cooking wine.

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5. Cover and bring to a boil over high heat, then reduce to medium-low heat. After 40 minutes, open the lid and pierce the thickest part of the chicken leg with chopsticks. If clear white oil seeps out, it indicates the chicken is cooked; if blood-colored liquid appears, continue cooking.

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6. Remove the cooked chicken and immediately place it into prepared ice water until the chicken body is completely cooled.

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7. Prepare sesame oil.

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8. Lift the cooled chicken, drain off excess water, and brush with sesame oil.

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9. Prepare chopped scallions, minced garlic, and minced ginger.

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10. Place the scallions, garlic, and ginger into a bowl, then add light soy sauce.

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11. Add a few drops of sesame oil.

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12. Cut into pieces and serve.

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